Penne with tofu-basil pesto

4 Servings

Ingredients

Quantity Ingredient
1 cup Fresh basil leaf
1 cup Tofu; firm, (reduced fat), ~6oz
¼ cup Grated fresh Parmesan cheese; (1 oz)
2 tablespoons Olive oil
2 tablespoons Fresh lemon juice
½ teaspoon Black pepper
¼ teaspoon Salt
1 Clove garlic; minced
1 teaspoon Olive oil
2½ cup Cremini mushrooms; sliced
¼ cup Shallot; minced
4 cups Penne pasta; cooked and drained

Directions

1. Combine the first 8 ingredients in a food processor or blender, and process until smooth. Place pesto in a small nonstick skillet; cook over low heat until warm. Remove from heat; keep warm.

2. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high hear. Ass the mushrooms and shallots, and saute 4 minutes.

3. Combine penne, pesto, and mushroom mixture in a large bowl; toss gently.

Yield: 4 servings (serving size: 1¼ cups).

NOTES : Calories: 352 (29% CFF); Fat 11.3g (sat 2.5g, mono 6.6g, poly 1.4g); Protein 14.5g; Carb 48.6g; Fiber 2.1g; Chol 5mg; Iron 3.5mg; Sodium 310mg; Calc 139mg.

Recipe by: Cooking Light 9/98

Posted to EAT-LF Digest by "William S. Grant II" <wsgrant@...> on Nov 13, 1998, converted by MM_Buster v2.0l.

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